Gluten Free Salsa Roja

Total time35 min

Prep time10 min

Cook time20 min

Deeply charred tomatoes, onion, and garlic give this salsa its smoky backbone, while a duo of toasted guajillo and ancho chiles brings warmth and a rich, earthy heat. Everything gets blended until smooth, then fried briefly in hot oil to deepen the color and coax out that roasted, almost toasted aroma that separates homemade salsa from anything jarred. A hit of oregano and a splash of chipotle in adobo add complexity without overwhelming the natural sweetness of the roasted vegetables. The whole process comes together in under 30 minutes, no fancy equipment beyond a blender and a baking sheet required. This one holds up beautifully as a table sauce, a taco topper, or a base for braises, and it's a solid, reliable option for a gluten free kitchen. Serve it warm for maximum smokiness or let it cool to room temperature — either way, it keeps well and only gets better as the flavors settle.

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Ingredients

8 servings

1 ½ lb roma tomatoes (about 6 medium), halved lengthwise
3 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Tampico Spices Chile Pods Guajillo - 3 Oz
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1 dried ancho chile, stem and seeds removed
4 garlic cloves, unpeeled
1 medium white onion, cut into 4 wedges
1 tbsp vegetable oil
½ cup water
1 tsp kosher salt, plus more to taste
½ tsp dried oregano
1 chipotle chile in adobo sauce (optional)

Instructions

1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Arrange the tomato halves cut-side up, onion wedges, and unpeeled garlic cloves on a rimmed baking sheet. Broil for 10–12 minutes, until the tomatoes are deeply charred in spots and softened, the onion edges are browned, and the garlic skins are darkened.
2
While the vegetables broil, heat a dry medium saucepan over medium heat. Add the guajillo and ancho chiles and press them flat against the pan for 15–20 seconds per side, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer the toasted chiles to the saucepan, cover with the 1/2 cup water, and bring to a simmer over medium heat. Simmer for 5 minutes, until the chiles are softened and pliable, then remove from heat.

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